From the Kitchen
There are few things I enjoy more than spending an afternoon in the kitchen. I must have inherited it from my Grandma Ruth. In Grandma Ruth’s house food was not only divinely delicious and a work of art, but also a means of showing love. After four five years of living in China, I feel like I’m finally getting the hang of cooking here. I’ve learned what ingredients are absolutely necessary, and what things can be substituted. I’ve learned how to get pork loin at the local butcher. I’ve learned what package has yeast and what package has chicken bouillon. I’ll be posting some of my favorite recipes here. The good news is–what I cook here is for the most part from scratch, which means the ingredient list is fairly common and simple. There will be no need to hunt all over for a unique ingredient. The bad new is–what I cook here is for the most part from scratch, which means it sometimes takes a bit longer. But in my mind at least, it’s worth the effort!
This is funny – I just made potatoe corn chowder a few days ago that is very similar to this, but I added corn & green pepper, chervil, bay leaf, parseley, tumeric, & some brown rice mix from Trader Joes (& no butter). Hits the spot, doesn’t it? Your site is resembling Pioneer Woman! I love it, Katherine!